SWEET POTATO, SAGE & FETA TART

SERVES 4–6

This quick, easy and delicious recipe is a real lifesaver for a midweek supper when you lack inspiration but have shopbought pastry to hand. Perfect as a brunch or lunch dish, too.

1 x 320g ready-rolled puff pastry sheet olive oil

250g sweet potato, peeled and very thinly sliced 200g feta cheese

1 long red chill, deseeded and thinly sliced

½ small packet (about 15g) of sage, leaves picked clear honey, for drizzling

Maldon sea salt flakes and freshly ground black pepper

Preheat the oven to 200°C (180°C fan), Gas Mark 6.

Place the pastry sheet on a baking tray lined with baking paper. Score a border about 1.5cm wide around the edges of the pastry and brush olive oil all over the pastry within the border.

Place the sweet potato slices in a mixing bowl, add a good drizzle of olive oil and season generously with salt and pepper. Using your hands, give it a mix to ensure the slices are all lightly coated in oil but not overly greasy.

Arrange the slices, slightly overlapping, on the pastry sheet within the border. Season again with salt and pepper and drizzle with a little more oil. Crumble over the feta, scatter with the chilli and dot the sage leaves on top. Bake for 25–30 minutes until nicely browned.

Remove from the oven, drizzle with honey and serve.